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Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards & Sons.

“My mom is my harshest critic in a very loving way.” [07:00]

“I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00]

“I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00]